One Pot Creamy Red Curry Pasta
This is a delicious weeknight dinner that is super easy to throw together and it has a little kick to it, which I love!

Ingredients:
  • 2 tsps Extra Virgin Olive Oil
  • 1/4 cup Shallot (chopped)
  • 3 1/2 cups Water
  • 2 cups Canned Coconut Milk
  • 1 tbsp Thai Red Curry Paste
  • 2 cups Brown Rice Penne
  • 1/3 cup Dry Red Lentils (rinsed)
  • 2 cups Broccoli (cut into florets)
  • 1/2 Lemon (juiced)
  • 2 cups Baby Spinach
Instructions:
  1. Add the oil to a large pot over medium heat. Once hot, add the shallots. Sauté until fragrant.
  2. Add the water and coconut milk and whisk in the red curry paste to combine it well. Then, add the penne, red lentils, and broccoli. Bring to a boil and then reduce to a low simmer. Simmer, uncovered, for about 10 minutes, or until the pasta is al dente.
  3. Stir in the lemon juice and baby spinach. Serve and enjoy!
Notes: this red curry paste is one that doesn’t have too many ‘bad’ ingredients, a lot of the ones in stores are NO. If you can’t find one that doesn’t have a bunch of added sugar you can do chili powder, turmeric, cumin, coriander, garlic salt and some paprika - with a little bit of gluten-free soy sauce (TamarI).

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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